These chicken meatballs (right side of the image above) are going to pair well with an earthy, salty sauce. I personally wouldn’t add them to a tomato-based sauce. I think they could even do well with an alfredo-inspired sauce. I did not take structured notes for the sauce I made, but I basically just blended some veggies together. Here is what I can tell you about the sauce I made for them: 1 large celery bunch, 40oz mushrooms, 10oz broccoli, 1lb small yellow onions, parsley, rosemary, and thyme; pressure cooked for 15 minutes with 1.5 to 2 cups of water; added fresh chopped sage, salt, cumin, and olive oil before blending smooth with an immersion blender; next time I would make only half of what I ended up with and exclude the broccoli due to the ugly color result.
Also pictured above, to the left, are my Asian Beef Balls.
Sage Raisin Chicken Meatballs
- 1 lb ground chicken
- 1 large egg
- 1 tbsp lentil flour
- 1 tbsp yogurt
- 1/2 tsp salt
- 1 tbsp sage leaves, chopped
- 6 tbsp grated peccorino romani
- 1/2 tsp cumin
- 1/2 cup raisins
- Mix all ingredients together well.
- Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
- Bake for 20-25 minutes at 375F.
- Remove and enjoy or toss into a sauce.